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| BOOM DRY
FRUITS
info@boomdryfruits.com
Iran
Address
Blg NO.174 – NO.20,
4th floor,
Corner
of Mofateh .
Somayyeh street,
Tehran – Iran
Telephones
+98 21-88322414
+98 21-88322415
Fax
+98 21-88323790
+98 21-88323791
Mobile
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E- mail :
reza@boomdryfruits.com
India
Address
E-986, C.R.Park,
NewDelhi-110019,
India
Telephones
+91-11-40560612
+91-11-40560613
+91-11-40560614
+91-11-40560615
Fax
+91-11-40560616
Mobile
+91-9350529894
Email
rakesh@boomdryfruits.com | |
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| Negin belongs to a new variety
of saffron that is longer and thicker than common saffron.
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This kind of saffron is pure and contains the stigma without the style.
105 kg of saffron flowers produces 1kg of sargol saffron.
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Pushal Sargol is a hybrid that produces saffron which is longer and thicker
than common saffron. | | | |
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This kind of saffron contains the stigmas with a 3-5mm style. 101kg of
saffron flowers produces 1kg of pushal saffron. | | | |
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This kind of saffron contains the stigma with the whole style.
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This
kind of saffron only contains the style without the stigma.
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| | Research
and documentation show that the foothills of the Zagros Mountains in Iran
are the native lands of saffron. The oldest records about the usage of saffron
come from the period referred to as the Achaemenid era where all of the food
products that were used in the palace kitchen in that time are inscribed on a
pillar. According to these inscriptions, one kilogram of saffron was used each
day in the palace kitchen. | |
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| | The
scientific name for saffron is crocus sativus. It is both a bulbous and herbal
plant. The lifespan of the saffron plant is 7 to 10 years. The brown bulb
of the saffron plant belongs to the corm family. Each bulb grows into 6
to 9 thin, herbal leaves. In the autumn, one or two pink or purple colored
flowers bloom from each corm. The pistil of the saffron flower is in the
center and contains the ovary and the thin, yellow style growing inside.
Saffron flowers have bright, red stigmas that are 20 to 30 mm in length.
The stigma is the edible and commercial part of saffron. The stigma has
many chemical components, such as: carbohydrates, minerals, vitamins, pigment
(especially crocin), essence (especially safranal) and flavorings (especially
picrocin). | |
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| | Saffron
is used as a spice in many culinary products:
Food products such as margarine,
sausages, cake powder, and many desserts.
Dairy products such as butter and
cheese. Saffron is also used in other products such as sweets, candy, ice
cream, jelly, beverages, wine, chicken, rice, seafood, soup, bread, and cake. |
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| | Arabs use saffron for preparing a kind
of tea named after it and Arabic coffee. Indians use saffron for the preparation
of a dish called Biryani. Italians and the Swiss use saffron for the preparation
of a dish with rice called Risotto. Spaniards use saffron for the preparation
of a dish called Paella. Germans and the English use saffron for the preparation
of saffron cake. |
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| | Due to its other properties, Saffron
can also be used for medical purposes such as:
• Helps with
digestion; strengthens the stomach and is anti-tympanites.
• Rouses
sexual desire
• Is analgesic, especially for colicky pains and
combats gingivitis
• Helps to fight tumors and collections of free
radicals (thus reacting against cancerous cells). |
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| | The statistics of Iranian saffron exports,
according to the Customs Organization of Iran, are shown below (values are
in millions of dollars) |
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| Note: Statistics
are from March of each year. | | |
According to FAO statistics (2004), Iran is the number one exporter of saffron
in recent years and Iranian saffron is exported to many countries.
This
graph, based on FAO statistics, shows the percentage of Iranian saffron exports
in the global
market. |  |
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| | Some
useful information about Saffron | |
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